Which ingredient gives Chicken Pate its flavor?
I just made my first Chicken Pate using the Old-school chicken liver parfait recipe. It tastes amazing just as I was hoping. My question is, where does the unique Pate flavor come from? I find the Pate flavor quite different from each of the individual ingredients. It is definitely livery, but it tastes different from cooked livers.
Best Answer
The flavor doesn't come from one thing, but from the sum of its parts. In the recipe you posted you have many different ingredients, for instance sage, mace, shallots, and brandy. All these add complexity and depth, and combine to make the flavor.
As for what is it that makes you personally like pate there's no possible way to answer that on this forum, you'd have to experiment. What I'd suggest is to make the recipe over a few times but leave one of the ingredients out each time and see which of the ingredients makes the most difference to you. If you do that please post the results, I'd be curious to know.
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What is the main ingredient of pâté?
It's an umbrella term. Traditionally made with liver, and mixed with wine and spices until it's cooked down into a spreadable texture, p\xe2t\xe9 can also be created with liver or other parts of pork, venison, chicken, fish, duck and other game, and even created with veggies on occasion.What is chicken pâté made of?
You just trim the chicken livers of their connective tissue, saut\xe9 them in butter with shallots, garlic, and capers, add a little brandy, and then pur\xe9e with cream and a little more butter. It's best served chilled, and because of its richness, a little goes a long way.What does chicken pâté taste like?
The taste of traditional pate can be compared to that of cream of mushroom soup. When you taste pate, the texture is creamy, much like butter with tiny chunks of meat. For that reason, it's typically used as a spread on top of toast and various kinds of bread.How do they make pâté?
P\xe2t\xe9 is made by removing the veins, gristle and membrane. The liver is chopped and made into a paste combined with wine, salt, herbs, mushrooms and sometimes veal (which is the meat of a baby calf starved to death so that its meat turns white). This paste is pressed down to form a cake.Chicken Liver and Mushroom Pate | Small plates big flavour
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